Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe

The sophisticated, evening cousin of the seasonal coffee drink: similar cozy flavors, just a touch more indulgent.

Pumpkin Spice Coupette

Makes 1

For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)

75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned and roughly chopped
1 pinch ground nutmeg
1 clove
½ cinnamon stick

For the Drink

50ml vodka
15ml pumpkin spice syrup – homemade is great, but a store-bought one will do
10ml coffee liqueur
10ml Irish cream liqueur
1 double shot brewed espresso
1 pinch cinnamon powder, to garnish
1 cinnamon stick, to garnish

Preparing the Pumpkin Spice Syrup

Combine all the ingredients in a small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blend as creamy as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.

To Build the Drink

Pour all the liquids into a shaker, include a big handful of ice, then vigorously shake. Filter twice into a cooled coupette. Place a napkin across half of the top of the glass, dust the uncovered side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the opposite side of the glass (lightly burn one end a bit to release that autumnal scent), then present.

Michele Gadaleta, assistant bar manager, the bar, London.

Jasmine White
Jasmine White

A seasoned financial analyst with over 10 years of experience in Australian markets, specializing in wealth management and investment strategies.